Heat the olive oil in a large, non-stick frying pan over high heat and cook halloumi for approximately 2 minutes.

Step 2:

In a jar, put the balsamic with carob syrup, mustard, olive oil, salt and pepper. Then, close the jar and shake it well until you make a homogenized mixture.

Step 3:

In a large bowl, combine orange, cherry potatoes, rocket and baby spinach leaves and then mix. Drizzle with the dressing you have made before and gently toss to combine. Arrange on serving plates. Top with halloumi and walnuts and sprinkle with pomegranate seeds.